Creamy Spiced Corn and Bacon Pasta
Serves 4
Ingredients
1 lb fettucine or linguine pasta
Kosher salt
8 oz bacon, sliced crosswise into ½-inch pieces
1 jar Butternut Curry Indian Simmer Sauce
3 cups sweet corn kernels, cut off the cob or frozen and defrosted
2 tbsp cold unsalted butter, cubed
½ cup fresh basil leaves, torn if large
Freshly ground black pepper
Preparation
Step 1
Cook pasta in boiling salted water to al dente according to package instructions. Reserve 1 cup pasta cooking water.
Step 2
While the pasta cooks, place bacon in a large deep-sided skillet over medium heat and cook, stirring often, until it is crispy, about 6 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spatula or spoon and pour off all but 1 tbsp bacon fat.
Step 3
Add corn to the bacon fat and cook over medium, stirring, until the color deepens, about 1 minute. Add Butternut Curry and cook until simmering. Take the skillet off the heat, add pasta, ½ cup hot pasta cooking water, and butter and stir until a silk sauce forms, adding more pasta cooking water if needed. Fold in bacon and basil, season with salt to taste, and serve with freshly ground black pepper.
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